Sweet Cornbread

Posted December 11, 2020 by Prairie Wife - 2 comments

This is where I admit that until a few years ago I had only ever made Cornbread using the Jiffy mix in the blue box.

I had no idea there was another way.

I’m not sure who clued me in on the fact that you can buy cornmeal and make your own, but I sure am thankful they did.

For me, Sweet Cornbread is where it’s at, and while this recipe is a bit more time-consuming than Jiffy mix it’s SO worth it!

Full disclosure, every time I make this The Cowboy and I get into a “discussion” about what to put on your cornbread.

I use butter and maple syrup, he uses butter and honey…sometimes even jelly.

Feel free to leave your favorite Cornbread topping in the comments 😉

Sweet Corn Bread
Prep Time: 15 Min
Bake Time: 40 Min
Serves 8-10

4 eggs (you will be separating the whites and yolks)
1 Cup Milk
1 1/2 tsp Vanilla
3/4 Cup Salted Butter (melted)
1 Cup Cornmeal
2 Cups Flour (sometimes I do half wheat flour half white)
1 1/2 Cups Sugar
1 Tbsp Baking Powder
1 Tsp Salt

  1. Preheat oven to 350
  2. Spray 9×13 glass baking dish with nonstick spray
  3. In a medium-sized mixing bowl combine Egg Yolks, vanilla, melted Butter, and Milk.
  4. Mix in Cornmeal, Flour Sugar, Baking Powder, and Salt. The batter will be stiff and a bit dry.
  5. In another bowl beat egg whites until stiff peaks form.
  6. Fold Egg Whites into the batter.
  7. Pour batter into glass plan and bake around 40 min until a deep golden brown.
  8. Serve warm with the topping of your choice (but we all know Butter and Maple Syrup is the best)

Note: We love to serve this Cornbread with Chili.

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2 thoughts on "Sweet Cornbread"

  1. Pa says:

    Your mother rarely made cornbread any other way than from scratch. I don’t think you were interested in making cornbread at that point in your life! And for me, it was always butter and jelly.

    1. Prairie Wife says:

      I am going to argue this one, it was the blue jiffy box…

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